31974R1102

4 . 5 . 74 Official Journal of the European Communities No L 122/ 29

REGULATION ( EEC) No 1102/ 74 OF THE COMMISSION

of 3 May 1974 altering the export refunds on products processed from cereals and rice

THE COMMISSION OF THE EUROPEAN Whereas it follows from applying the rules, criteria COMMUNITIES , and other provisions contained in the Regulation (EEC) No 1043/74 to the information at present avail­ Having regard to the Treaty establishing the European able to the Commission that the export refunds at Economic Community ; present in force should be altered as shown in the Having regard to Council Regulation No 120/ Annex to this Regulation , 67/ EEC (>) of 13 June 1967 on the common organiza­ tion of the market in cereals, as last amended by Regu­ lation ( EEC) No 1 346/73 (2), and in particular the HAS ADOPTED THIS REGULATION : second sentence of the fourth subparagraph of Article 16 (2) thereof ; Article 1 Having regard to Council Regulation No 359/ 67 / EEC (J) of 25 July 1967 on the common organiza­ tion of the market in rice , as last amended by the The export refunds on the products listed in Article 1 Act (4) annexed to the Treaty (5) on the Accession of (d) of Regulation No 120/67/ EEC and in Article 1 ( 1 ) new Member States to the European Economic (c) of Regulation No 359/ 67/ EEC and subject to Regu­ Community and the European Atomic Energy lation (EEC) No 1052/ 68 (7), as fixed in the Annex to Regulation (EEC) No 1043/74, are hereby altered to Community, signed at Brussels on 22 January 1972, the amounts shown in the Annex to this Regulation . and in particular the second sentence of the fourth subparagraph of Article 17(2) thereof ;

Article 2 Whereas the export refunds on products processed from cereals and rice were fixed by Regulation (EEC) No 1 043 / 74 (0); This Regulation shall enter into force on 4 May 1974.

This Regulation shall be binding in its entirety and directly applicable in all Member States .

Done at Brussels , 3 May 1974 .

For the Commission

P.J. LARDINOIS

Member of the Commission

(') OJ No 117, 19 . 6 . 1967, p . 2269/67. (2 ) OJ No L 141 , 28 . 5 . 1973 , p. 8 . (3 ) OJ No 174, 31 . 7 . 1967, p. 1 . (4) OJ No L 73 , 27 . 3 . 1972, p. 14. (5 ) OJ No L 73 , 27 . 3 . 1972, p. 5. (6) OJ No L 119, 1 . 5 . 1974, p. 24. ( 7) OJ No L 179 , 25 . 7 . 1968 , p. 8 .

No L 122/30 Official Journal of the European Communities 4 . 5 . 74

ANNEX

Number Refund in in nomenclature Nomenclature in simplified wording u. a. / 100 kg used for refunds ( third countrie«)

11.01 C (I ) Barley flour, of an ash content, referred to dry matter, not exceeding 0-9 % by 0-476 weight and of a crude fibre content, referred to dry matter, not exceeding 0-9 °/o weight

11.01 C (II ) Barley flour not included under No 11.01 C ( I ) 0

11.01 D ( I ) Oat flour, of an ash content, referred to dry matter, not exceeding 2-3 °/o by 0-644 weight, of a crude fibre content, referred to dry matter, not exceeding 1-8 % by weight, of a moisture content not exceeding ll °/o and of which the Peroxydase is virtually inactivated

0 11.01 D (II ) Oat flour not included under No 11.01 D ( I )

0-420 11.01 E ( I ) Maize flour, of a fat content, referred to dry matter, not exceeding 1-3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0-8 % by weight

11.01 E (II ) 0 Maize flour, of a fat content, referred to dry matter, exceeding 1-3 °/o but not exceeding 1·7%> by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight

11.01 E ( III ) Maize flour not included under No 11.01 E (I ) and (II ) 0

11.01 F Rice flour —

11.01 H Millet flour 0

11.02 A III ( a ) Barley groats and meal , of an ash content, referred to dry matter, not exceeding 0-476 1 °/o by weight and of a crude fibre content , referred to dry matter, not exceeding 0-9 °/o by weight

11.02 A III (b ) Barley groats and meal not included under No 11.02 A III ( a ) 0

11.02 AIV ( a ) Oat groats and meal, of an ash content, referred to dry matter, not exceeding 0-644 2-3 °/o by weight, of a tegument content not exceeding 0-1 %, of a moisture con­ tent not exceeding 11 % and of which the Peroxydase is virtually inactivated

11.02 AIV (b ) Oat groats and meal not included under No 11.02 A IV ( a ) 0

11.02 A V ( a) Maize groats and meal , of a fat content, referred to dry matter, not exceeding 0-420 0-9 °/o by weight and a crude fibre content, referred to dry matter, not exceeding 0-6 % by weight ( J )

11.02 A V ( b ) Maize groats and meal, of a fat content, referred to dry matter, not exceeding 0 1-3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0-8 % by weight (')

11.02 A V ( c) Maize groats and meal , of a fat content, referred to dry matter, exceeding 0 1-3 °/o by weight but not exceeding 1-7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1-0 °/o weight (*)

— 11.02 A VI Rice groats and meal

Hulled ( shelled or husked ) barley, of an ash content, referred to dry matter, not 0-476 11.02 B I a) 1 ( aa ) exceeding 1 °/o by weight and of a crude fibre content, referred to dry matter, not exceeding 0-9 °/o by weight (2)

11.02 B I a ) 1 (bb ) Hulled (shelled or husked ) barley not included under No 11.02 B I a) 1 ( aa) (') 0

11.02 B I a) 2 (aa) Clipped oats 0

Hulled (shelled or husked) oats, of an ash content, referred to dry matter, not 0-644 1 1.0.2 B I a) 2 bb) ( 11 ) exceeding 2-3 °/o by weight, of a tegument content not exceeding 0·5 %, of a moisture content not exceeding 11 °/o and of which the peroxydase is virtually inactivated (2)

1 1 .02 B I a) 2 bb) (22) Hulled (shelled or husked ) oats, not included under No 11.02 B I a) 2 bb) ( 11 ) (') 0

4 . 5 . 74 Official Journal of the European Communities No L 122/31

Number Refund in in nomenclature Nomenclature in simplified wording u. a. /100 kç used for refunds (third countries) '

11.02 B I b) 1 ( aa) Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not 0-476 exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0-9 °/o by weight (' Grütze' or ' Grutten') (2)

11.02 B I b ) 1 ( bb ) Hulled and sliced or kibbled barley, not included under No 11.02 B I b) 1 ( aa) 0 (' Grütze ' or ' Grutten') ( 2 )

1 1.02 B I b ) 2 ( aa ) Hulled and sliced or kibbled oats , of an ash content, referred to dry matter, not 0-644 exceeding 2-3 °/o weight, of a tegument content not exceeding 0-1 %, of a moisture content not exceeding 11 °/o and of which the Peroxydase is virtually inactivated (' Grütze' or ' Grutten') ( 2)

11.02 B I b ) 2 ( bb ) Hulled and sliced or kibbled oats not included under No 11.02 B I b ) 2 ( aa) 0 (' Grütze' or ' Grutten') (2)

Hulled ( shelled or husked ) wheat, not sliced or kibbled (*) — 11.02 B 11 a ) ( 1 ) 11.02 C III ( a ) Pearled barley, of an ash content, referred to dry matter, not exceeding l°/o by 0-476 weight ( without talc) — 1st category (3)

11.02 C III ( b ) Pearled barley, of an ash content, referred to dry matter, not exceeding 1 °/o by 0 weight (without talc) — 2nd category (3)

11.02 C IV Pearled oats ( 8) 0

11.02 D II Rye not otherwise worked than kibbled 0

11.02 E I b ) 1 ( aa ) Flaked oats, of an ash content, referred to dry matter, not exceeding 1% by 0-476 weight and of a crude fibre content, referred to dry matter, not exceeding 0-9 °/o by weight

1 1.02 E I b ) 1 ( bb ) Flaked barley not included under 11.02 E I b ) 1 ( aa ) 0

11.02 E I b ) 2 ( aa ) Flaked oats, of an ash content, referred to dry matter, not exceeding 2-3 °/o by 0-644 weight, of a tegument content not exceeding 0-1 °/o, of a moisture content not exceeding 12 °/o and of which the Peroxydase is virtually inactivated

11.02 E I b ) 2 ( bb) Flaked oats, of an ash content, referred to dry matter, not exceeding 2-3 °/o by 0 weight, of a tegument content exceeding 0-1 °/o but not exceeding 1*5 °/o, of a moisture content not exceeding 12°/o and of which the Peroxydase is virtually inactivated

11.02 E I b ) 2 ( cc) Flaked oats not included unfier Nos 11.02 E I b ) 2 ( aa) and 11.02 E I b ) 2 ( bb ) 0

cx 11.02 E II c) ( 1 ) Flaked maize , of a fat content, referred to dry matter, not exceeding 0-9 % by 0-420 weight and of a crude fibre content, referred to dry matter, not exceeding 0·7 % by weight

Flaked maize , of a fat content, referred to dry matter, not exceeding 1-3 °/o by 0 ex 11.02 E II c ) ( 2 ) weight and of a crude fibre content, referred to dry matter, not exceeding 0-8 % by weight

ex 11.02 E II c) ( 3 ) Flaked maize , of a fat content, referred to dry matter, exceeding 1-3 % but not 0 exceeding 1 -7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % weight

11.02 E II e) 1 Flaked rice —

1 1.02 F III Barley pellets 0

11.02 F .IV Oat pellets 0

11.02 F V Maize pellets 0 1 Ì .02 G I Wheat germ , whole, rolled , flaked or ground —

11.02 G II Germ of cereals other than wheat, whole, rolled , flaked or ground 0

11.07 AI «) Unroasted malt, obtained from wheat, in the form of flour —

No L 122/32 Official Journal of the European Communities 4 . 5 . 74

Number Refund in in nomenclature Nomenclature in simplified wording u. a. / 100 kg used for refunds (third countries)

11.07 Alb) Unroasted malt, obtained from wheat, other than in the form of flour

11.07 All a ) Unroasted malt, other than that obtained from wheat, in the form of flour —

11.07 All b) Unroasted malt, other than that obtained from wheat, other than in the form — of flour

11.07 B Roasted malt —

11.08 AI Maize starch —

11.08 AIII Wheat starch —

11.08 AIV Potato starch —

11.08 A V — Starches other than maize, rice , wheat, or potato starch

11.09 A Dried wheat gluten, of a protein content, referred to dry matter, not exceeding — 82 °/o by weight (N X 6-25 )

17.02 B II a) Glucose other than glucose containing, in the dry state, 99 °/o or more by weight — of the pure product, in the form of white crystalline powder, whether or not agglomerated (4 )

" 17.02 B II b ) Glucose and glucose syrup not containing, in the dry state, 99 % or more by weight of the pure product, other than glucose in the form of white crystalline powder, whether or not agglomerated (4 )

17.05 B I Flavoured or coloured glucose , in the form of white crystalline powder, whether or not agglomerated

17.05 B II Flavoured or coloured glucose and glucose syrup , other than in the form of white crystalline powder, whether or not agglomerated

23.02 A I a ) Brans, sharps and other residues derived from the sifting, milling or working of maize or rice of a starch content not exceeding 35 % by weight

" 23.02 A I b ) 1 Brans, sharps and other residues derived from the sifting, milling or working or maize or rice, of a starch content exceeding 35 % but not exceeding 45 % by weight , and having undergone a denaturing process

23.02 A I b) 2 Brans , sharps and other residues derived from the sifting, milling or working of maize or rice , of a starch content exceeding 35 °/o by weight, and not having undergone a denaturing process, or of a starch content exceeding 45 % by weight and having undergone denaturing process

23.02 A II a ) Brans , sharps and other residues derived from the sifting, milling or working of maize or rice, of a starch content not exceeding 28 % by weight and of . which the percentage which passes through a sieve with an aperture of 0-2 mm does not exceed 10 % by weight or of which the sifted product has an ash content, calculated on dry matter , not exceeding 1-5 °/o by weight

— 23.02 A II b ) Brans , sharps and other residues derived from the sifting, milling or working of cereals other than maize or rice , not included under No 23.02 A II a)

23.03 A I Residues from the manufacture of starch from maize (excluding concentrated steeping liquors), of a protein content, calculated on dry matter, not exceeding 63 °/o by weight (N X 6-25 )

0) The export refund is paid in respect of maize , groats and meal : — of which a percentage not exceeding 30 °/o passes through a sieve with an aperture of 315 microns , — of which a percentage not exceeding 5 °/o of product passes through a sieve with an aperture of 150 microns . (*) ' Hulled grains' are grains corresponding to the definition given in the Annex to Regulation (EEC) No 821 /68 ( OJ No L 149, 29 . t. 1911. p. 46). (•) ' Pearled grains ' are grains corresponding to the definition given in the Annex to Regulation ( EEC) No 821 /68 ( OJ No L 149, 29 . 6. 1MI, p. 46). C) Pursuant to Regulation No 189/66/EEC the product falling within subheading No 17.02 B I enjoys the same export refund as the product fil­ ling within subheading No 17.02 B II .